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spicy slowcooker chickpea chili in a blue bowl with a spoon
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4.76 from 57 votes

Spicy Slow Cooker Chickpea Chili (+ Instant Pot)

An easy and delicious 8-10 hour slow cooker chilli packed with chickpeas and sweet potato, and flavored with chipotle and lime. Ready when you walk in the door from work!
Prep Time30 mins
Cook Time10 hrs
Total Time10 hrs 30 mins
Course: Main Course
Cuisine: Freezer Slow Cooker
Servings: 8
Calories: 215kcal



  • 28 oz diced tomatoes (828 mL)
  • 13.5 oz tomato sauce (400 mL)
  • 4 tablespoons adobo sauce (see note *) + 1 chopped chipotle pepper (for spicy)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ cup stock
  • 5 cups sweet potato cubes (cut into 1.5-2 inch cubes 1 large or 2-3 small sweet potatoes)
  • 4 cloves garlic (minced)
  • 2 small onions (diced)
  • 2 carrots (peeled and sliced)
  • 2 19 oz cans of chickpeas (drained and rinsed)

After cooking

  • Juice of half a lime

To Serve (Optional)

  • Avocado
  • Cilantro leaves
  • Sour cream or Greek yogurt
  • Tortilla chips


Slow Cooker

  • Add all ingredients to the base of a 5 quart slow cooker. Mix with a spatula until completely combined.
  • Cook on lowest setting for 8-10 hours.
  • Before serving, stir in the lime juice.
  • Serve with avocado, cilantro, yogurt/sour cream, and tortilla chips.

Instant Pot

  • *You need to halve the recipe for a 6 quart Instant Pot, as it fills above the ⅔ full limit. Or make a full batch and freeze half the uncooked recipe for later*
  • Toss all ingredients (of a half batch) into the Instant Pot, and stir until completely combined.
  • Cook on high pressure for 10 minutes, followed by a natural release (I unplugged my IP and let it sit for 10-15 minutes, then released remaining pressure).


  • After cooking, this chili may be stored in the fridge for up to 4 days or the freezer for up to 3 months.

Freezer Crockpot

  • Assemble all ingredients in a large freezer bag, reusable silicone bag, or meal prep container. Squeeze out air and freeze for up to 3 months.
  • When ready to cook, thaw completely before cooking as indicated above.



Nutritional information excludes toppings
* for a mild version, try 2 tablespoons adobo sauce
** for a spicy version, try 4 tablespoons adobo sauce + 1 chopped chipotle pepper


Serving: 1/8 of batch | Calories: 215kcal | Carbohydrates: 37g | Protein: 9g | Fat: 4g | Sodium: 645mg | Potassium: 296mg | Fiber: 9g | Sugar: 11g | Vitamin A: 5840IU | Vitamin C: 17.8mg | Calcium: 112mg | Iron: 4.6mg